食用菌干燥技术的研究进展
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摘要
食用菌味道鲜美、营养丰富,富含多种生物活性物质。干燥可延长食用菌的货架期,降低贮运成本,是食用菌深加工的主要方式之一。该文主要介绍食用菌常用干燥前处理技术,综述国内外食用菌干燥技术的研究进展,并提出食用菌干燥产业的发展趋势,旨在为食用菌干燥产业的发展提供参考。
Edible mushroom were tasty,nutrient-rich as full of all kinds of bioactive substances. Edible mushroom drying process was one kind of technique used to enlarge its lifetime for consumption,reducing packing and transportation costs.The drying pretreatment techniques used for edible mushroom were introduced in this paper. The research progress in drying technology of edible mushroom at home and abroad was reviewed and the development trend of edible mushroom drying industry was also summarized,which would provide reference for the development of edible mushroom drying industry.
Edible mushroom were tasty,nutrient-rich as full of all kinds of bioactive substances. Edible mushroom drying process was one kind of technique used to enlarge its lifetime for consumption,reducing packing and transportation costs.The drying pretreatment techniques used for edible mushroom were introduced in this paper. The research progress in drying technology of edible mushroom at home and abroad was reviewed and the development trend of edible mushroom drying industry was also summarized,which would provide reference for the development of edible mushroom drying industry.
引文
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[7]Tolera K D,Abera S.Nutritional quality of oyster mushroom(Pleurotus ostreatus)as affected by osmotic pretreatments and drying methods[J].Food Science and Nutrition,2017,5(5):989-996
[8]陈立夫,裴斐,张里明,等.超声辅助渗透处理对冷冻干燥双孢蘑菇冻干效率和品质的影响[J].食品科学,2017,38(23):8-13
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[17]刘丽娜,王安建,李顺峰,等.香菇柄热风干燥特性及微粉性质研究[J].食品工业科技,2016,37(5):126-131
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[22]Darvishi H,Azadbakht M,Noralahi B.Experimental performance of mushroom fluidized bed drying:effect of osmotic pretreatment and air recirculation[J].Renewable Energy,2017(120):201-208
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[24]郭玲玲,周林燕,毕金峰,等.香菇中短波红外干燥工艺优化[J].食品科学,2016,37(6):44-51
[25]吴振,李红,罗杨,等.银耳红外辐射干燥特性研究及动力学模型构建[J].天然产物研究与开发,2014,26(4):471-474
[26]刘素稳,郭朔,刘畅,等.双孢菇微波膨化工艺的优化[J].食品与发酵工业,2011,37(1):106-110
[27]李伟荣,任爱清,陈国宝,等.杏鲍菇微波干燥研究与参数优化[J].农产品加工,2016,15(12):49-51
[28]Tarafdar A,Shahi N C,Singh A,et al.Optimization of freeze-drying process parameters for qualitative evaluation of button mushroom(Agaricus bisporus)using response surface methodology[J].Journal of Food Quality,2017(2):1-7
[29]Nolle N,Argyropoulos D,Muller J,et al.Temperature stability of vitamin D2and color changes during drying of UVB-treated mushrooms[J].Drying Technology,2018,36(3):307-315
[30]Sumic Z,Tepic A,Vidovic S,et al.Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology(RSM)[J].Journal of Food Measurement and Characterization,2016,10(3):1-9
[31]Zdravko S,Aleksandra T,Senka V,et al.Process optimization of chanterelle(Cantharellus cibarius)mushrooms vacuum drying[J].Journal of Food Processing and Preservation,2017,41(2):1-12
[32]张苗青,程菲儿,常明昌,等.不同干燥方法对非硫护色后杏鲍菇干制产品品质的影响[J].现代食品科技,2017,33(12):162-169,108
[33]卜庆状.真空冷冻干燥和热风干燥对猴头菇营养品质的影响[J].食品科技,2018,43(5):97-101
[34]常虹,周家华,赵智远,等.干燥条件对栗蘑脆片品质的影响[J].农业工程学报,2012,28(s1):256-261
[35]李亚欢,田平平,王杰,等.干燥方式对银耳加工与贮藏过程中品质的影响[J].中国农业科学,2016,49(6):1163-1172
[36]Duan X,Liu W C,Ren G Y,et al.Browning behavior of button mushrooms during microwave freeze drying[J].Drying Technology,2016,34(11):1373-1379
[37]Liu W C,Duan X,Ren G Y,et al.Optimization of microwave freeze drying strategy of mushrooms(Agaricus bisporus)based on porosity change behavior[J].Drying Technology,2017,35(16):1327-1336
[38]Rodriguez R,Lombrana J I,Kamel M,et al.Kinetic and quality study of mushroom drying under microwave and vacuum[J].Drying Technology,2005,23(9/11):2197-2213
[39]苏丽娟,周谢,杨忻怡,等.黑木耳脆片微波真空干燥工艺的研究[J].农产品加工(创新版),2012,11(9):59-62
[40]黄建立,黄艳,郑宝东,等.不同干燥方式对银耳品质的影响[J].中国食品学报,2010,10(2):167-173
[41]孙丽娟,崔政伟.微波真空干燥高粘度的灵芝浓缩液[J].干燥技术与设备,2006,4(1):36-38
[42]Das I,Arora A.Alternate microwave and convective hot air application for rapid mushroom drying[J].Journal of Food Engineering,2017,223(10):208-219
[43]陈健凯.杏鲍菇热风-微波真空联合干燥工艺的研究[D].福州:福建农林大学,2014
[44]Pei F,Yang W,Ma N,et al.Effect of the two drying approaches on the volatile profiles of button mushroom(Agaricus bisporus)by headspace GC-MS and electronic nose[J].LWT-Food Science and Technology,2016,72(10):343-350
[45]王洪彩.香菇中短波红外干燥及其联合干燥研究[D].无锡:江南大学,2014
[46]郭玲玲,周林燕,毕金峰,等.香菇中短波红外-脉动压差闪蒸联合干燥工艺研究[J].中国食品学报,2018,18(2):155-165
[47]Salehi F,Kashaninejad M,Jafarianlari A.Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices[J].Heat and Mass Transfer,2016,53(5):1-9
[48]董周永,任辉,周亚军,等.黑木耳干燥特性[J].吉林大学学报(工学版),2011,41(s2):349-353
[49]张卫鹏,肖红伟,高振江,等.中短波红外联合气体射流干燥提高茯苓品质[J].农业工程学报,2015,31(10):269-276
[50]邵平,薛力,陈晓晓,等.热风真空联合干燥对银耳品质及其微观结构影响[J].核农学报,2013,27(6):805-810
[2]李玉.中国食用菌产业发展现状、机遇和挑战[J].菌物研究,2018,16(3):125-131
[3]Srivastava B,Singh K P,Zimik W.Effects of blanching methods on drying kinetics of oyster mushroom[J].International Journal of Food Engineering,2009,5(4):64-67
[4]苏倩倩,陈贵堂,裴斐,等.不同干燥方式对香菇品质及甲醛含量的影响[J].食品科学,2015,36(17):33-38
[5]江宁,刘春泉,李大婧,等.杏鲍菇渗透脱水联合隧道式微波干燥工艺优化[J].核农学报,2015,29(12):2334-2342
[6]Yasmin S,Islam M N,Alim M A.Mechanical drying of fresh and osmosed mushroom[J].Journal of the Bangladesh Agricultural University,2015,13(2):307-314
[7]Tolera K D,Abera S.Nutritional quality of oyster mushroom(Pleurotus ostreatus)as affected by osmotic pretreatments and drying methods[J].Food Science and Nutrition,2017,5(5):989-996
[8]陈立夫,裴斐,张里明,等.超声辅助渗透处理对冷冻干燥双孢蘑菇冻干效率和品质的影响[J].食品科学,2017,38(23):8-13
[9]Zhang Z,Liu Z,Liu C,et al.Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices[J].Drying Technology,2016,34(15):1791-1800
[10]刘宗博.双孢菇远红外干燥特性及品质的研究[D].哈尔滨:东北林业大学,2016
[11]段续,任广跃,朱文学,等.超声波处理对香菇冷冻干燥过程的影响[J].食品与机械,2012,28(1):41-43
[12]Dutta B,Raghavan G S V,Dev S R S,et al.A comparative study on the effects of microwave and high electric field pretreatments on drying kinetics and quality of mushrooms[J].Drying Technology,2012,30(8):891-897
[13]励建荣.超高压前处理对香菇热风干燥过程中甲醛含量的影响[C].上海:中国食品科学技术学会第八届年会暨第六届东西方食品业高层论坛论文摘要集,2011:2
[14]Rahman M,Mekhilef S,Saidur R,et al.Mathematical modelling and experimental validation of solar drying of mushrooms[J].International Journal of Green Energy,2016,13(4):344-351
[15]Rhim J W,Lee J H.Drying kinetics of whole and sliced shiitake,mushrooms(Lentinus edodes)[J].Food Science and Biotechnology,2011,20(2):419-427
[16]李艳杰,高衍红,王鹏,等.香菇热风干燥工艺优化及其对主要营养物质和抗氧化活性的影响[J].食品科学,2017,38(6):209-214
[17]刘丽娜,王安建,李顺峰,等.香菇柄热风干燥特性及微粉性质研究[J].食品工业科技,2016,37(5):126-131
[18]Dogan N,Dogan C,Bilgin S,et al.Optimization of drying process of mushroom powder production from Pleurotus ostreatus using response surface methodology[J].Pamukkale University Journal of Engineering Sciences,2015,21(9):433-437
[19]王明,孙曼兮,雷激,等.不同干燥方式对银耳干制品品质的影响[J].河南工业大学学报(自然科学版),2015,36(6):90-95
[20]佟秋芳.黑木耳变温变湿热风干燥工艺及干燥品质调控机制[D].天津:天津科技大学,2014
[21]刘清斌,周宇.复水黑木耳热风干燥特性的研究[J].食品科技,2008,33(11):87-90
[22]Darvishi H,Azadbakht M,Noralahi B.Experimental performance of mushroom fluidized bed drying:effect of osmotic pretreatment and air recirculation[J].Renewable Energy,2017(120):201-208
[23]Arumuganathan T,Manikantan M R,Rai R D,et al.Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer[J].International Agrophysics,2009,23(1):1-7
[24]郭玲玲,周林燕,毕金峰,等.香菇中短波红外干燥工艺优化[J].食品科学,2016,37(6):44-51
[25]吴振,李红,罗杨,等.银耳红外辐射干燥特性研究及动力学模型构建[J].天然产物研究与开发,2014,26(4):471-474
[26]刘素稳,郭朔,刘畅,等.双孢菇微波膨化工艺的优化[J].食品与发酵工业,2011,37(1):106-110
[27]李伟荣,任爱清,陈国宝,等.杏鲍菇微波干燥研究与参数优化[J].农产品加工,2016,15(12):49-51
[28]Tarafdar A,Shahi N C,Singh A,et al.Optimization of freeze-drying process parameters for qualitative evaluation of button mushroom(Agaricus bisporus)using response surface methodology[J].Journal of Food Quality,2017(2):1-7
[29]Nolle N,Argyropoulos D,Muller J,et al.Temperature stability of vitamin D2and color changes during drying of UVB-treated mushrooms[J].Drying Technology,2018,36(3):307-315
[30]Sumic Z,Tepic A,Vidovic S,et al.Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology(RSM)[J].Journal of Food Measurement and Characterization,2016,10(3):1-9
[31]Zdravko S,Aleksandra T,Senka V,et al.Process optimization of chanterelle(Cantharellus cibarius)mushrooms vacuum drying[J].Journal of Food Processing and Preservation,2017,41(2):1-12
[32]张苗青,程菲儿,常明昌,等.不同干燥方法对非硫护色后杏鲍菇干制产品品质的影响[J].现代食品科技,2017,33(12):162-169,108
[33]卜庆状.真空冷冻干燥和热风干燥对猴头菇营养品质的影响[J].食品科技,2018,43(5):97-101
[34]常虹,周家华,赵智远,等.干燥条件对栗蘑脆片品质的影响[J].农业工程学报,2012,28(s1):256-261
[35]李亚欢,田平平,王杰,等.干燥方式对银耳加工与贮藏过程中品质的影响[J].中国农业科学,2016,49(6):1163-1172
[36]Duan X,Liu W C,Ren G Y,et al.Browning behavior of button mushrooms during microwave freeze drying[J].Drying Technology,2016,34(11):1373-1379
[37]Liu W C,Duan X,Ren G Y,et al.Optimization of microwave freeze drying strategy of mushrooms(Agaricus bisporus)based on porosity change behavior[J].Drying Technology,2017,35(16):1327-1336
[38]Rodriguez R,Lombrana J I,Kamel M,et al.Kinetic and quality study of mushroom drying under microwave and vacuum[J].Drying Technology,2005,23(9/11):2197-2213
[39]苏丽娟,周谢,杨忻怡,等.黑木耳脆片微波真空干燥工艺的研究[J].农产品加工(创新版),2012,11(9):59-62
[40]黄建立,黄艳,郑宝东,等.不同干燥方式对银耳品质的影响[J].中国食品学报,2010,10(2):167-173
[41]孙丽娟,崔政伟.微波真空干燥高粘度的灵芝浓缩液[J].干燥技术与设备,2006,4(1):36-38
[42]Das I,Arora A.Alternate microwave and convective hot air application for rapid mushroom drying[J].Journal of Food Engineering,2017,223(10):208-219
[43]陈健凯.杏鲍菇热风-微波真空联合干燥工艺的研究[D].福州:福建农林大学,2014
[44]Pei F,Yang W,Ma N,et al.Effect of the two drying approaches on the volatile profiles of button mushroom(Agaricus bisporus)by headspace GC-MS and electronic nose[J].LWT-Food Science and Technology,2016,72(10):343-350
[45]王洪彩.香菇中短波红外干燥及其联合干燥研究[D].无锡:江南大学,2014
[46]郭玲玲,周林燕,毕金峰,等.香菇中短波红外-脉动压差闪蒸联合干燥工艺研究[J].中国食品学报,2018,18(2):155-165
[47]Salehi F,Kashaninejad M,Jafarianlari A.Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices[J].Heat and Mass Transfer,2016,53(5):1-9
[48]董周永,任辉,周亚军,等.黑木耳干燥特性[J].吉林大学学报(工学版),2011,41(s2):349-353
[49]张卫鹏,肖红伟,高振江,等.中短波红外联合气体射流干燥提高茯苓品质[J].农业工程学报,2015,31(10):269-276
[50]邵平,薛力,陈晓晓,等.热风真空联合干燥对银耳品质及其微观结构影响[J].核农学报,2013,27(6):805-810